Syrup Recipes for Fruit Canning
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Ingredients:
- Syrup Recipes for Fruit Canning:
- Thin Fruit Syrup:
- 2 cups of sugar
- 1 quart of water
- Yield: 5 cups
- Medium Fruit Syrup:
- 3 cups of sugar
- 1 quart of water
- Yield: 5-1/2 cups
- Heavy Fruit Syrup:
- 4-3/4 cups of sugar
- 1 quart of water
- Yield: 6-1/2 cups
- Extra Heavy Fruit Syrup:
- 7 cups of sugar
- 1 quart of water
- Yield: 7-3/4 cups
- Canning Guide for Fruits and Acid Vegetables:
- To Prevent Darkening;
- Dip apples
- apricots
- peaches and pears after cutting in 1 gallon of cold water mixed with 2 tablespoons each vinegar and salt. Do not let fruit stand in mixture longer than 20 minutes; drain well before proceeding.
- Syrup Quantity needed;
- It depending on fruit's juiciness
- use 1-1/2 cups of syrup per quart prepared fruit.
- Simmering temperature;
- 185°-210°F. Boiling temperature varies with mixture.
Instructions:
Filling jars:
For hot pack;
Hot foods goes into hot jars
For cold pack;
Raw food goes into hot jars. Always leave 1/4" - 1/2" head space and make sure that food is submerged in juices. Wipe jars rims and screw caps on before processing.
For hot pack;
Hot foods goes into hot jars
For cold pack;
Raw food goes into hot jars. Always leave 1/4" - 1/2" head space and make sure that food is submerged in juices. Wipe jars rims and screw caps on before processing.